Monday, June 24, 2013

School Lunch Butter Finger Bars

While I posted a variation of this recipe several years ago, the frosting just wasn't quite right.  They were 98% there, and it bugged me.

Today however, I hit the holy grail!!   JUST like the lunch lady.  While the recipe is almost identical to what I'd been doing, the process changed a bit.  

Note the frosting that is fudge like, the light peanut butter layer, and the bar's crisp outer edges with a chewy moist bottom and center.  
Growing up, these bars were a commodity - secrets, and favors were exchanged for these babies.  EVERYONE wanted hot lunch on French Dip and Butter Finger Bars day.  I hope these take you back to second grade too!   

Cream together
3/4 cup butter (softened)
3/4 cup peanut butter (smooth not chunky)
1/2 cup sugar

Mix in
1 tsp baking soda
1 1/2 cup brown sugar
1/4 tsp salt
2 eggs
2 tsp vanilla

Mix in
1 3/4 cups flour
2 cups oatmeal/quick oats

Spread into greased 11x17 greased jelly roll pan.  Bake at 350* for 22-30 minutes - until light brown and puffy.

Peanut Butter Topping
3/4 cup creamy peanut butter
Whip 3/4 cup creamy peanut butter until it becomes light colored and fluffy.
Carefully spread the whipped peanut butter over the hot pan cookie.

1/2 cup butter
1 TBSP milk
3 TBSP cocoa baking powder
2 tsp. vanilla
3 1/2 cups powdered sugar

Melt butter in a small saucepan.  Add milk and cocoa, and cook on medium heat stirring constantly.  Heat just until boiling.  Remove from heat and add vanilla, and gradually add powdered sugar.  Stir until thickened and then pour over the whipped peanut butter and gently spread over entire cookie.

Cool completely, then slice into bar cookies.

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